for this american land, i'm gary strieker. by generous support from... is made possible over 250 cities in 40 countries, including one you'll never forget. we know why you fly. we're american airlines. that seeks justiceld -- a nafor hungry people, movement here at home and around the world. how? by educating and encouraging our nation's decision-makers. hi,this time, we're enjoyingth more the edible, drinkable, scenic, and floatable delights of one of my favorite corners of france, burgundy. thanks for joining us.

burgundy -- it's calm, cultivated, serene, where nature is as sophisticated as the people. the traditions are strong here. if you're looking for the quintessential french culture, you'll find it in burgundy. in this show, we'll appreciate superb burgundy wine, visit a medieval hospice, build a barrel, slurp escargots, ponder medieval monasticism, then drop in on a modern monastic community and explore the burgundian countryside. france is the biggest country

in western europe. we'll head southeast of paris to explore the region of burgundy, using the town of beaune as a home base to explore its canals, vineyards, and historic sites. burgundy, like much of france, is laced by canals dug in the early industrial age. 200 years ago, canals like these provided the cheapest way to transport cargo. with the help of locks, you could actually ship your goods clear across france, from the mediterranean to the atlantic. today, trains and trucks do the heavy hauling and canals are for relaxing -- an art form in which the french excel. whether you're cruising in a big full-service luxury barge or a small captain-it-yourself boat, the basic experience is the same -- a lazy glide by pastoral scenes. this time, i'm joined by my friend and co-author of my france guidebook, my favorite francophile, steve smith. i love slowing down. cruising is the best way to see burgundy.

it forces you to slow down. steves: and steve's family is hitching a ride, too, as we learn how the french, who invented our modern concept of a vacation, are on to something good with barging. oh, my. the canal-side lane, built as an industrial-age tow path, is ideal for jogging, strolling, or biking. boats come with bikes, and the pace is relaxing enough to allow for excursions. your ride is punctuated by a lock every mile or so. by going from lock to lock, boats can gently climb, step by step, over the rolling terrain. each lock is a treat. attendants who live in the historic lock houses are friendly and always ready to help out. some locks are automated. [ beeping ] others involve a little old-fashioned elbow grease.

[ accordion playing ] full-service barges can be hired with a captain and crew who do the navigating, cooking, and guiding. boats have comfy state rooms, all the comforts you'd expect in a good hotel, and you'll invariably be eating and drinking some of the very best that burgundy has to offer. ah, here's my wine glass. our day on the canal was an ideal family vacation -- three generations, the scenery coming to us, a capable skipper, and not a care in the world. [ laughter ] the city of beaune makes a handy home base for exploring burgundy. the townscape, lassoed within its medieval walls, is as french as you'll find anywhere. you'll feel comfortable right away in this prosperous and popular little wine capital, where life centers on the production -- and consumption -- of the prestigious local wines. the medieval monks and powerful dukes of burgundy

laid the groundwork that established this town's prosperity. the monks cultivated wine, and the dukes cultivated wealth. to enjoy any small french town at its vibrant best, it's worth visiting on its market day. in beaune, that's saturday, and the town is thriving. we're on a mission -- to buy the goodies for a lunch at steve's country home a little later. and here in burgundy, it's got to include a pile of snails. you buy your snails at the charcuterie. bonjour, monsieur. so, hey, we're in the charcuterie now. this is the place you buy snails. two ways of doing snails. the easy way -- you buy them like you see them in the window there. already made, already stuffed, already ready to go. or you do it yourself by buying a jar of snails and the shells separately, and you stuff them yourself. [ speaking french ] voila. 30 euros, rick.

30 euros. fork it over. et voila. merci beaucoup. merci, monsieur. steves: while beaune's real charm is the colorful town itself, it does have one must-see sight -- its hospices de beaune, a medieval charity hospital. six centuries ago, beaune was devastated by two terrible events -- the great plague and the hundred years' war, a drawn-out battle between france and england that embroiled all of burgundy. in the early 1400s, 3/4 of beaune's population was destitute. amid all this squalor, the duke's right-hand man, nicolas rolin, grew filthy rich because he could tax the people. concerned for the destiny of his own soul, rolin attempted to buy a ticket to heaven by building this palace for the poor. it was completed in just eight years. the colorful glazed-tile roof established what became a style recognized as typically burgundian. the tiles, which last 300 years, are fired three times -- once to harden, then to burn in the color, and finally for the glaze.

this largest room was the ward for the poorest patients. rolin, who believed every patient deserved dignity, provided each with a pewter jug, mug, bowl, and plate. the hospice was not a place of hope. people came here to die. care was more for the soul than the body. the far end of the ward was a chapel. patients could attend mass while in bed. and also from their beds, they could ponder the powerful symbolism of a painting that stood upon the altar -- now displayed in an adjacent room. in roger van der weyden's exquisite painting of the last judgment, jesus presides over judgment day, flanked by the lily of mercy and the sword of judgment. the rainbow promises salvation. and the jeweled globe at christ's feet symbolizes the universality of christianity's message.

as four angels blow their trumpets to wake the dead, michael, the archangel, very much in control, determines which souls are heavy with sin. mary and the apostles pray for the souls of the dead as they emerge from their graves. but notice how both michael and jesus are expressionless. at this point, the cries of the damned and their loved ones are useless. the intricate detail is typical of flemish art in the 15th century. study the faces of the damned. you can almost hear the screams and gnashing of teeth. the smaller ward was for the wealthy patients. since they were more likely to get the best available treatment, they were more likely to survive. tools of the trade looked like a carpenter's kit.

amputation saws, pans for bloodletting, and syringes delicate as caulking guns. the decor in this room portrays themes of hope. a series of baroque paintings show the biblical miracles that jesus performed. patients filled these beds as late as 1982. back out on the street, it seems life is good, and the focus is on the here and now. a common theme is the region's famous wine. every other shop seems to be selling it. even the town's historic chamber of commerce building is dedicated to the notion that developing a good nose is good for the economy. in this delightful sensory exhibit, the complex fragrances of a fine wine can be experienced. raspberries. citron. the forest.

spices. in burgundy, a good nose is a life skill worth developing. your visit to burgundy can include about every aspect of the wine trade... even traditional barrel making. at this cooperage, a time-honored craft is kept alive, crafting barrels with a mix of modern efficiency and traditional techniques. workmen use steam and bands of iron to bend oak staves into a wine-tight cask. vintners know that the quality of the barrels and the characteristics of the wood contribute to the personality of their wines. burgundy is a big part of why france is famous for wine. the rolling hills of the cote d'or are blanketed by lovingly tended vineyards. to the connoisseur, a visit here is a kind of pilgrimage. by car or bike, you can be immersed

in the lush countryside and immaculate vineyards. to those versed in this drinkable art form, road signs read like fine wine lists. from beaune, you're just 10 minutes from the heart of the vineyards on a rental bike. except for the rare farm vehicle, the service roads are the domain of happy bikers. a bike route pieces together scenic villages, each which produces its own distinctive wine. and signs make it clear where visitors are welcome to drop in, enjoy a little tasting, and pick up a bottle or two. in the village of pommard, vineyards like la cave de pommard offer free tasting and an education in wine appreciation at the same time. our hostess, colette, is ready to demystify burgundy's wines. when you say, "burgundy," what do you mean from a wine point of view? i just mean a gift of nature, unique. why? why? because we have this terroir, which is so exceptional.

so complex. what is terroir? the terroir, this is the earth, the character of the earth. the combination, the perfect combination of the geology, the earth character, the exposure to the sun, the altitude, and the slope. and each piece of land in this area has got a different terroir. steves: so that the quality of the wine can be different from here to 200 meters over there? so different. so the soil looks actually quite bad here. it's so poor, but this is what the vine needs. it needs to suffer to produce grapes of character. going down, fighting to survive among the stones and the lime rock, and as they fight, they give a wonderful complexity of aromas to the grapes. steves: how do you name the wine? we name the wine never with the name of the plant. we name the wine with the name of the place. it's the same grape everywhere. it's all a paradise for pinot noir here. but lower down or here, it's completely different.

because of the earth. so you don't name the wine by the grape? never. in burgundy. never. by the place. by the place, yes. steves: so tasting is different than drinking. colette: tasting and drinking are two very different things. you drink with food. you taste the wine, naked. you begin to look at it. we just raise it to the light and look at it and admire its beautiful color. then you put your nose in the glass and you do the first nose. and you take here your impression, because then you aerate it, and with the air, you just let the aromas get out in the glass. and then you go to the second nose. is it the same? oh, the difference! then you understand and appreciate the contrast. and then you finally deserve to put that in your mouth, after such a long time that you have been waiting. and when it's in your mouth,

because you are tasting and not drinking, you will chew the wine, you chew it. you do like this. [ slurping ] and you spit out, because your stomach does not taste. but what is important is that, once you have spit it out, you exhale through the nose, like that, because the zone which is here behind your back nose and your back throat is so sensitive to the aromas that you keep the finish of the wine, and you keep the bouquet of the wine much longer in your mouth and in your head. so even if you choose to swallow, rather than spit, you can still enjoy a good finish? just exactly the same. steves: the culture of burgundy has deep historic roots. within an hour's drive are powerful sights, illustrating how the region was, for centuries, the spiritual heart of france. in the middle ages, burgundy was

the cradle of real monastic power in europe. this town of cluny was once home to a great monastery which, around the year 1100, actually vied with the vatican to be the most important power center in all of christendom. much of today's old town stands on the scant ruins of that monastery. until the present st. peter's church was built in rome, the church that stood here was the largest anywhere. the abbey of cluny was the ruling center of europe's first great international chain of monasteries. it was the headquarters of 10,000 monks, the heart of a church reform movement and an evangelical revival that spread throughout europe in the 11th and 12th centuries. in an era of particularly corrupt popes, cluny's abbots, who followed the teaching of st. benedict, served as a moral compass and rallying point for europe's christians.

the success of the abbey has been attributed to a series of wise leaders, or abbots. in fact, four of the six first abbots here actually became saints. they answered not to kings and not to bishops, but directly to the pope. they preached the principles of piety and the art of shrewd fundraising. piety -- they got people to stop looting the monasteries. shrewd fundraising -- they talked europe's wealthy landowning elite into willing their estates to the monasteries in return for perpetual prayer for the benefit of their needy and frightened souls. from the springboard of cluny came a vast network of nearly a thousand monasteries that gave regions from rome to scotland a common thread, helping to kindle the establishment of modern europe. while cluny peaked in the 12th century, monasteries in general remained a powerful force until the 18th century. over time, cluny's rich and powerful abbots

were tainted by the same corruption they had originally opposed. the once dominant cluny order was eventually eclipsed by more austere monks, like the cistercians of fontenay. the abbey of fontenay is beautifully preserved, giving visitors a sense for monastic life in medieval france. it was founded in 1118 by st. bernard of clairvaux as a back-to-basics reaction to the excesses of richer, benedictine abbeys such as cluny. the cistercians worked to recreate the simplicity and the poverty of the church in the first centuries after christ. bernard created what he called a horrible, vast solitude here in the forest, where his monks could live like the desert fathers of the old testament. they strove to be separate from the world. and this required the industrious self-sufficiency that these abbeys were so adept at. the movement spread, essentially colonizing europe religiously. by the year 1200, there were over 500 cistercian monasteries and abbeys throughout europe.

the abbey church is pure romanesque, and built to st. bernard's specs -- plain facade, latin cross floor plan. no colorful stained glass. unadorned columns. nothing to distract from prayer. the lone statue is the 13th-century virgin of fontenay, a reminder that the church was dedicated to mary. an ethereal light still bathes the interior. stairs lead from the church to an oak-beamed dormitory, where the monks slept, fully dressed, on thin mats. monastic life was extremely simple. prayer, reading, work, seven religious services a day. one meal a day in the winter, two in the summer. daily rations -- a loaf of bread and a quarter-liter of wine. in spite of its isolation,

fontenay flourished as a prosperous economic engine for several centuries. according to a 14th-century proverb, wherever the wind blows, to fontenay the money flows. in the 13th century, the monks of fontenay ran what many consider europe's first metal-working plant. the art of metal working was largely lost after rome fell about seven centuries earlier. iron ore was melted down in ovens with the help of big bellows. the monks made and sold iron tools for a profit. a stream was diverted to power hydraulic, or water-powered, hammers that operated the forge. this technique, first used here, became the basis of industrial manufacturing of iron throughout europe. like mustard seeds carried by a european wind, the monks of medieval burgundy spread not only the gospel, but helped to germinate the industrial age, which led to the thriving continent we know today. monks in burgundy still draw crowds.

to experience the latest in european monasticism, drop by the booming christian community of taizé. taizé is an ecumenical community, welcoming protestant, orthodox, and catholic christians alike. the uplifting ambience of this place, with thousands of mostly young european pilgrims spending days exploring their faith and enjoying a break from the fast-paced material world, is remarkable. the taizé community, which was founded in 1940, welcomes visitors who'd like to spend a few days getting close to god through meditation, singing, and simple living. meals are in keeping with the joyful simplicity of the place. at any given time, there are several thousand here from about 100 countries, enjoying a week-long retreat. when the bells ring, worshippers and white-robed brothers file into the long, plain, modern church. ♪ hallelujah ♪ hallelujah

♪ hallelujah taizé-style worship is a cycle of bible readings, meditative silence, and mesmerizingly beautiful chants, as worshippers enter together into the mystery of god's presence. [ singing hymn ] while monastic life in burgundy celebrates simple austerity,

burgundian rural living celebrates simple pleasures. a great way to experience that is to rent a house in the country. throughout france, self-catered houses which rent by the week are part of a popular lodging network called the gites rurals. steve's family owns a gite. they stay here for part of the year, and for the rest of the time, it's rented as part of the gite system, managed by a neighbor in the village. this is part of a national effort to keep village life vital in an age when young people are being drawn to the big cities. for about half the price of a typical hotel, a gite comes fully furnished, with a kitchen, cozy living room, and all the comfort you could want, immersed in the country charm of burgundy -- or whichever part of france you choose to settle into. gite living comes with a relaxed rhythm that's hard to find in a hotel. and part of the fun and saving of gite living is going local in the kitchen. steve's wife, karen, knows just what to do

with the escargots we picked up in the beaune market. simply fill the shell with a lovingly created butter, garlic, and parsley mix, tuck in the snail, and top with more of the mix. pop in the oven, and when ready, you make the family very, very happy. steves: so you put it on the bread, is that right? [ family chattering ] [ indistinct conversation and laughter ] [ sheep bleating ] steves: another dimension of burgundy's unspoiled charm is its characteristic medieval chateaux that stand royally atop hills, as if they still ruled their feudal domains. chateau de la rochepot is a fine example.

constructed near the end of the middle ages, when castles were built to defend, it was completed during the renaissance, when castles functioned as luxury homes. as a result, with an enchanting mix of turrets and gardens, rochepot is a little of both. rooms, with their artifacts, give a peek into life back then. the door frames, for instance, are a reminder that medieval architecture, like medieval life itself, was colorful and far from the stony gray we often imagine. the kitchen is equipped with newfangled gear that was state of the art back in the 19th century. the castle entertains, from its rampart views to the bottom of its well -- 200 feet. way, way down. i hope you've enjoyed our cruise through the highlights of burgundy.

i'm rick steves. until next time, keep on traveling. au revoir. dvds from "rick steves' europe," featuring four to eight shows per disc, are available for $19.95 each, plus shipping. to order, please call 1-800-440-2651. major credit cards are accepted. for updates on this destination, more european travel information, and a copy of rick's free travel newsletter, visit ricksteves.com. oh! oh! man: look happier, rick. [ laughing ] i'm not doing that. [ steves laughing ]

by generous support from... is made possible we know frequent-flyer miles are only as good as the places they take you. 850 advantage award destinations worldwide. we know why you fly. we're american airlines. that seeks justiceld -- a nafor hungry people, movement here at home, and around the world. how? by educating and encouraging our nation's decision-makers.

>> narrator: who says you can't survive on bread alone? on today's menu, at the center of a meal on nearly every table across the globe is one simple staple: bread. yannig tanguy embraces old-world values in upstate new york. >> bread is alive. it has this beautiful unpredictable nature. >> narrator: a five-star chef perfects a south indian appam. >> here in india, bread is more than a side dish. it's the way we eat. >> narrator: the history behind tuscan saltless bread. >> for the taste of any tuscan, this is the bread you want on your table. >> narrator: a world-renowned bread expert on the hunt for paris's best baguette. >> it requires nothing else. you don't need ham and cheese. you don't need jelly. >> narrator: and in the kitchen, rich and delicious breakfast brioche. what is it about food that consumes so many of us, the search for that one great meal, that brilliant bottle of wine,

that flawless kitchen knife? what is this hunger? >> we're called foodies. we're in every corner of the globe. >> some of us cook. >> some of us grow. >> some of us eat. >> narrator: and some of us write. we are called foodies, and the food world is where we live. >> i've always tried to make bread that's somehow the magical bread of once upon a time, dreaming about the way you want your bread to come out, you know, the way it should taste. bread is alive, and it has this

beautiful unpredictable nature. the art of baking bread is sort of like magic. all of a sudden, this thing comes to life. you know, how do you know it's these little microorganisms, you know? and does it really matter? my name is yannig tanguy. we're in crown point, new york, on top of buck mountain. >> narrator: 275 miles north of new york city, yannig tanguy dreams of life as an 18th- century baker. he sees baking as a life experiment and bread as philosophy, simple and utterly authentic. >> i have a little bakery on main street right in the middle of town. when i was little, i loved bread. i always missed the bread when i came back from visiting my grandmother in france. i started trying to bake bread when i was little, and one thing led to another.

i found myself as a baker, so... really the way it works is there's yeast in the air. it's on all fruits. it's on everything. in a pound of flour, there will naturally be about 15,000 or so beneficial yeasts and bacteria. even if you just start with good flour... and it has to be spring water. if it has any chlorine at all, it'll take much longer. in a day, if you just mix flour and water together, the next day it'll bubble up, and you'll be on your way. >> ♪ and wandered in despair. >> the process that we're using, it's very close to the way bread was baked 100 years ago or 200 years ago, once upon a time. and one of the things i really have enjoyed exploring is the way flour works and backtracking from the bread to the flour through the milling process and how the farmer grows the wheat.

the old, old-fashion way of harvesting the wheat and planting the wheat is much different, obviously, than the modern way. >> this field here we're coming into is soft white winter wheat and hard red winter wheat on the upper side. >> i've been buying wheat from ken van hasinga for years now. >> soft white is actually redder appearing at this stage of its growth. this still has a lot of green and is light yet, because this will be two weeks later maturing. >> he has a wizardly aspect to him, and he has an intuitive understanding of what's going on in the ground. >> in the early 1800s, champlain valley was the bread basket of new england. it had the climate and the expanse of land necessary for large-scale wheat growing, but it was a crop that followed the frontier west.

these are the wheat berries that are still green. squish them. you can see that they're still a little bit damp. basically it's dough, because it's a starch mixed in with water. when it's ready to be harvested, you can use the old standby and just put some in your mouth and chew it. and when they crunch, you know they're ready. now they're just wicked soft. >> sometimes i think people get tired of the old way of doing things, and they just... they want to improve; they want to come up with a newer, better way. and sometimes i think it's just a newer way and not necessarily a better way. >> just to have the diversity, because that's what it's all about. i mean, this looks like a bank of weeds and stuff, but there's all kinds of flowers in there for insect pollinators. >> oh, really? >> that's why the bees go nuts over them. >> you just let that happen the way nature intends it to? >> right. anytime you have a variety of species, it's a good thing. now, what's this?

it's some kind of a rogue wheat. this apparently is spelt. what i might do is hand harvest this and plant it out separately just to see what it does. or this could be just some terrible weed. ( laughter ) >> we have a stone mill. we can sift off different grades of flour. then, when we're baking, we mix all kinds of different flours together. millers always feel their flour, and that's how they tell how fine the grind is. the danger of becoming successful and making a lot of product, you know, you get away from happy people putting really good energy into the food. your food is almost emotionally sterile going through this process where it's never touched by human hands.

big agribusiness, big tractors-- machines need a certain conformity to work well in that process. it's like the old saying simplicity is beauty. i wish the bakery could be not mechanized, just run by really simple machines. this wheat tastes pretty good. it's kind of sweet. >> that's good, good bite to it. >> maybe this is just a romantic notion, but it's what i think. >> bread is in all cultures. here in india, bread is more than a side dish. it's the way we eat. it's the utensil. my name is shoba narayan, and i'm a food writer based in bangalore, india. >> the breads of india are as

rich and varied as its culture. made on a stovetop and often without yeast, these flat breads are create from a variety of eastern grains native to the continent. >> in india, there are many kinds of breads, and it's in many shapes. in south india, we have idlis, which are rice and lentil dumplings. we have poori, which is a puffed bread. and then we have dosas, which are like crepes. in rural india, we have something that looks like a doughnut. it's called ragi mudde. and then you have the rotis, which are the north indian breads. you have parathas, which are stuffed rotis. and a really special paratha, one of everybody's favorites is a malabar paratha. it's made with this dough that is rolled into itself like a spiral, and then it's rolled

out, and it's laden with lots of butter and ghee. and when it comes off the griddle, in order to enhance the layers, the chef short of puffs it up with his hands. everybody loves it. it's flaky and white and has many layers, and it's yummy. >> narrator: at the windsor hotel in bangalore, five-star chef vijay malhotra reveals the technique behind one of the most unique indian breads, appam. >> the appam is sort of a funny, wobbly bread. it's shaped like a mexican sombrero, and it was fermented traditionally with the liquor that comes from the coconut tree. what defines a good appam is that it has to be feathery on the top and dense in the middle. >> there's so much goodness going into this cuisine. we use two types of rice in this. one is raw rice or the dosa rice, and the other rice, now, this is the boiled rice. and then we add another 100

grams of dal to it. i'll mix it up with sugar, salt, and this is the coconut milk which is going in. it's going to make the product a little more airy. >> so it'll make it light. >> yes, it'll make it light, yeah. okay, well, now my batter is ready here. to make it a soft center, i'll just take a wee bit of extra tablespoon of batter into my ladle. >> okay. yeah, see, this is the best. >> see how i go like this? >> the way he tosses it. >> yeah, and the little batter. >> down at the bottom. >> that's what makes it sweet. >> now the center is cooked. >> yes. see how easily it's coming off? >> oh, this looks lovely. just look at the brown. >> ladies, you've seen one of the most simple things. ( laughter ) >> it's really good. >> it's good. >> some traditional masala, some spices. traditionally, what i'll do is i'll just sprinkle a little on top of the appam, just put a little ghee on top and have it.

>> it's more sweet. >> in every culture, bread is the food of life. >> you're doing well. you're doing very good. you want to try? >> so it is in india. >> that's it. that's it. >> this actually turned out quite well. >> yes. >> tuscan bread is one of the culinary items of which tuscans are proud. in fact, they talk about olive oil, wine, and bread being the holy trinity of tuscan food. i'm lori de mori, a food writer based in tuscany. >> narrator: the foundation of a tuscan meal is bread. rustic and hearty, tuscan bread perfectly complements the region's robust cuisine and inspires a local specialty, panzanella, tuscan bread salad. >> we are in the hills above the town called loro ciuffenna. although the village is tiny,

many people come through here. they stop at varis's shop, have sandwiches made, and take them with them on their travels. beun giorno, varis. >> beun giorno, lori. ciao. >> varis is known for making pane toscano, which is unsalted, naturally leavened tuscan bread. tuscans refer to their bread as sciocco. it means saltless. and much of the cuisine is so salty that it's considered to be a perfect balance. ( conversing in italian ) okay, this is the mother. this is called the mother. varis, like all traditional bread makers, doesn't use commercial yeast. this has been rising overnight. this mother is seven years old. it's the same idea as yogurt, where there's a culture added to milk.

with the mother, the yeast, which is nurtured along every day, every time bread is made, will help the flour and water mixture rise. traditional tuscan bread was made in wood-burning ovens. it's the only way. they always bake bread with the wood from these mountains up here. chestnut is a favorite, also oak. you might imagine that you would only use wood like this to start a fire, and then you'd put in bigger pieces. in this case, this is all he'll use. ( varis speaking italian ) because if you used big pieces of wood, you'd have the floor of the oven overheated and the ceiling of the oven not heated enough. bread that's cooked in this oven is going to have a much thicker crust. ( varis speaking italian ) in some ways, varis didn't choose so much the life of a baker as the life of living up in this little village.

so the dough has risen for 20 minutes, and he's going to start making the individual balls. time to put the bread in the oven. why is tuscan bread saltless? well, the legend goes that in the days when tuscany was still a collection of city-states-- pisa was its own little country; florence was its own little country-- none of them got along, and they were always warring with each other. and pisa, being near the sea, they had salt, and they had a salt tax. and so the rest of tuscany said, "keep your salt; we're making our bread without it." ( conversing in italian ) there's an old staying, "better a dead person in the house than someone from pisa at the door,"

because that man from pisa at the door was the guy coming to collect the salt tax.

senator collins, senator graham, with others in the house who want to individually... individual items, doesn't mean across the board, want to reach bipartisan agreement. part of what happens in the media is accentuating those fights so polarization in attempt as well as among party activists, reaching compromise

is hard. you should know my job and the job of the people in the white house is to work